I’m hoping that since you are here looking at brussels sprouts, you don’t think they are yucky, icky, or discusting.

I can’t say that I always loved them. I just woke up one day and suddenly liked them. Espeically with cheese or seasoned with olive oil and McCormick Grill Mates Montreal Steak Seasoning and roasted in the oven.

I skipped over this recipe for years. I thought honey and cranberries on something that tasted like cabbage had to be awful tasting.

But I kept seeing people who hated brussells sprouts say how good it was so it the spirit of trying new things, I pulled out all of the ingredients and made it. I couldn’t believe how good it was. Seriously delicious!

So…here is the recipe if you are willing to give it a try.

INGREDIENTS

1 lb. Brussels Spouts, trimmed, cut in half

2 Tbsp. olive oil

salt and pepper

2 Tbsp. honey

1 cup dried cranberries

1/2 cup sliced almonds

DIRECTIONS

Put the Brussels sprouts in a bowl. Pour the oil over and sprinkle with salt and pepper. Toss to coat and season.

Put a single layer on a cookie sheet, cut side down. Roast for about 35 minutes at 350 degrees — until tender and edges are starting to brown.

Take cookie sheet out of the oven and drizzle Brussels sprouts with honey and sprinkle with cranberries and almonds. Put back in the oven and bake for another 5 minutes — or until warmed through.

Serves 4.

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